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The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries

The aim of the study was to determine the effect of oil degradation on the content of glycidyl esters (GEs) in oils used for the frying of French fries. As frying media, refined oils such as rapeseed, palm, palm olein and blend were used. French fries were fried for 40 h in oils heated to 180 °C in...

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Bibliografiske detaljer
Udgivet i:J Am Oil Chem Soc
Main Authors: Aniołowska, Magda, Kita, Agnieszka
Format: Artigo
Sprog:Inglês
Udgivet: Springer Berlin Heidelberg 2015
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4661204/
https://ncbi.nlm.nih.gov/pubmed/26640279
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11746-015-2715-3
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